Steamed Mussels with Cream, Saffron and Mint from James Peterson
“It looks beautiful,” I said to Suzen. “The smell is great.” “Try one,” she dared me. I passed. Allergies. My next mussel is her next inheritance. It was Valent
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Ingredients
- 50 to 60 small cultivated mussels (about 2 pounds [900 g])
- 1 cup [250 ml] dry white wine
- 2 medium-size shallots, chopped fine
- 1 small clove garlic, chopped fine, crushed to a paste with the side of a chef’s knife
- 1 cup [250 ml] heavy cream
- 1 pinch saffron threads, soaked for 30 minutes in
- 1 tablespoon of water
- 25 fresh mint leaves
- teaspoon olive oil
- Pepper
- Crusty French bread sliced into 1 inch thick pieces
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